Project name: Study on the Dynamic Changes of Natural Microbial Composition of Mare’s Milk at Different Low Temperatures and its Relationship with Physicochemical Properties

 The purpose of the project: To investigate the changes in the natural microbial structure of mare’s milk during storage at different low temperatures (2°C, 4°C, and 6°C) using modern metagenomic analysis methods, and to assess how these changes affect the physicochemical properties and food safety of the milk.

Objectives:

1. Analyze the microbial community composition of mare’s milk.
2. Study the dynamic changes in microorganisms during storage at low temperatures.
3. Evaluate changes in physicochemical properties.
4. Assess food safety of mare’s milk under different storage conditions.
5. Provide recommendations for optimizing storage conditions of mare’s milk.

The idea of the project: This project aims to apply metagenomic technologies to deeply analyze the dynamics of microbial communities in mare’s milk during low-temperature storage and to understand how these changes affect its physicochemical characteristics. Metagenomics offers a unique capability to comprehensively characterize all microorganisms present in milk. Key research questions include how low-temperature storage affects microbial diversity and abundance, how these changes influence milk composition, and the role of storage optimization in maintaining quality. The outcomes will contribute to building a scientific foundation for sustainable milk processing, storage, and quality control strategies in the dairy industry.

Expected results:

1. Description of the microbial communities (bacteria, fungi, viruses) in mare’s milk at different storage temperatures.
2. Study of changes in the physical and chemical properties of milk under various storage conditions.
3. Identification of dominant microbial populations and their metabolic functions during storage.
4. Correlation analysis between microbial shifts and changes in physicochemical properties.
5. Recommendations for optimal temperature and storage duration to ensure safety and quality.
6. Publications:

• At least 2 articles in peer-reviewed international journals (Q1–Q3 WoS or ≥50th percentile Scopus).
• One article or review in a domestic journal recognized by the Kazakhstan Committee for Quality Assurance in the Sphere of Education and Science.

Brief information about the project: Mare’s milk (saumal) is rich in high-quality proteins, essential amino acids, vitamins, and minerals, making it a widely consumed health-promoting product. Its unique composition, however, results in a short shelf life. Cold storage is commonly used to extend its freshness, but the microbial dynamics and their effects on milk quality under such conditions remain poorly understood. This study will use modern metagenomic tools to investigate the microbial and physicochemical changes of freshly collected mare’s milk stored at 2°C, 4°C, and 6°C, and evaluate their implications for food safety and quality.